Low Carb Crispy Chicken

This Low Carb Crispy Chicken recipe is a delectable feast for anyone following a ketogenic diet. Coated in a savory blend of almond flour and Parmesan, these chicken pieces are pan-fried to golden perfection, offering a satisfying crunch with every bite.

Course Dinner

Cuisine American

Keyword Crispy Chicken, Easy Dinner, Gluten-Free, Keto, Low-Carb

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 575kcal

Equipment

Meat mallet
Shallow dish
Mixing bowl
Whisk
Large skillet
Meat thermometer
Paper towels
Plate

Ingredients

4 boneless, skinless chicken breasts (about 2 lbs / 0.9 kg)
1 cup almond flour (96g)
½ cup grated Parmesan cheese (50g)
1 tsp garlic powder (3.1g)
1 tsp paprika (2.3g)
½ tsp salt (2.5g)
¼ tsp black pepper (0.6g)
2 large eggs
¼ cup olive oil for frying (60ml)

Instructions

Begin by pounding the chicken breasts to an even thickness using a meat mallet. This ensures even cooking and optimal texture.
In a shallow dish, combine almond flour, grated Parmesan, garlic powder, paprika, salt, and black pepper. Mix these dry ingredients thoroughly to create the coating for the chicken.
In a separate bowl, whisk the eggs until well beaten. This will serve as the binding agent for the almond flour mixture to adhere to the chicken.
Dip each chicken breast into the beaten eggs, ensuring it's fully coated. Allow any excess to drip off before transferring it to the almond flour mixture.
Coat the chicken breast in the almond flour mixture, pressing the coating onto the chicken to ensure it sticks well.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the coated chicken breasts.
Cook the chicken for 8-10 minutes on each side or until the external crust is crispy and golden brown, and the internal temperature reaches 165°F (74°C).
Once cooked, transfer the chicken to a plate lined with paper towels to absorb any excess oil.
Let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, keeping the chicken moist.

Notes

Ensure the chicken is fully cooked by using a meat thermometer to check the internal temperature.

Adjust the heat as necessary while cooking to prevent the coating from burning.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

For an even lower carb count, reduce the amount of almond flour and Parmesan used for coating.

Nutrition